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Food and wine pairing ideas

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Meal families

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

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Desserts

Apple and plum crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Cheeses

Coolea with cumin seed

Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with cumin seed.
Ripening : 6 months.

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Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

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Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

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Poultry

Chicken fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Sea fish

Sole fillets bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

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Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Poultry

Poached fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Parmigiano Reggiano stravecchio

Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 36 months.

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Cooked meats

Duck pâté with porcini mushrooms

Served cold or at room temperature.

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Cooked meats

Trush pâté

Served cold or at room temperature.

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